Please use this identifier to cite or link to this item:
|Title:||Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil|
|Authors:||Yuyama, Lúia K O|
Aguiar, Jaime Paiva Lopes
Clement, Charles Roland
Macedo, Sonja H M
Fávaro, Déborah Inês Teixeira
Vasconcellos, Marina Beatriz Agostini
Pimentel, Sabria Aued
Badolato, Elsa S.G.
Essential Amino Acid
Monounsaturated Fatty Acid
Saturated Fatty Acid
|metadata.dc.publisher.journal:||International Journal of Food Sciences and Nutrition|
|metadata.dc.relation.ispartof:||Volume 54, Número 1, Pags. 49-56|
|Abstract:||The percent composition, soluble and insoluble food fibers, oil fatty acids and minerals were determined in the mesocarp of fruits of three peach palm (Bactris gasipaes Kunth) populations grown in Central Amazonia, Brazil. Amino acids were also determined in one of the populations. The mean protein levels ranged from 1.8 to 2.7%, lipid levels ranged from 3.5 to 11.1%, the nitrogen free fraction ranged from 24.3 to 35%, food fiber ranged from 5.2% to 8.7%, and energy ranged from 179.1 to 207.4 kcal%. All essential, as well as non-essential, amino acids were present, with tryptophan and methionine presenting the lowest mean concentrations. The mono-unsaturated oleic acid predominated in the oil, ranging from 42.8 to 60.8%, and palmitic acid was the most abundant saturated fatty acid, ranging from 24.1 to 42.3%. Among the essential fatty acids, linoleic acid was the most abundant, with a maximum of 5.4% in Pampa-8. The most important mineral elements were potassium, selenium and chromium, respectively corresponding to 12%, 9% and 9% of daily recommended allowances. Considering the nutritional potential of the fruit, we suggest its more frequent incorporation into the diet of the Amazonian population.|
|Appears in Collections:||Artigos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.